Raspberry Crumble Cookies
Delightful shortbread-style cookies filled with sweet raspberry jam and topped with crunchy crumble. Perfectly balanced tart and sweet flavors make these cookies a delicious treat for any occasion.
Equipment
- 1 jumbo muffin pan lightly sprayed or greased and floured
- 1 stand mixer or large mixing bowl
- 1 cookie scoop or measuring cup
- 1 spatula or knife for removing cookies from pan
Ingredients
- 1 cup unsalted butter softened
- ⅓ cup powdered sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup seedless raspberry jam or preserves
Instructions
- Preheat oven to 350 ℉ and prepare a jumbo muffin pan by lightly spraying or greasing and flouring each well.
- In a large bowl or stand mixer, beat softened butter with powdered sugar, granulated sugar, vanilla extract, and almond extract until light and creamy, about 2 to 3 minutes.
- Add flour and salt, mixing just until mostly combined. Finish mixing by hand or with a sturdy spoon, ensuring the dough holds together when squeezed.
- Reserve about 1 ½ cups of dough for the crumble topping. Press ¼ cup of the remaining dough into the bottom and up the sides of each muffin pan well to form a base and walls.
- Add about 1 tablespoon of raspberry jam into the center of each pressed dough cup.
- Sprinkle each cookie with approximately 1 tablespoon of the reserved crumble dough on top of the jam.
- Bake for 18 to 22 minutes until the crumble tops are lightly golden.
- Allow cookies to cool completely before carefully removing from the pan, using a thin spatula or knife to loosen edges as needed.
Notes
- Store leftover cookies in an airtight container at room temperature up to 5 days.
- Freeze baked cookies for up to 3 months with parchment layers to prevent sticking.
- Allow frozen cookies to thaw to room temperature before serving.